Chicken schnitzel with coleslaw
By Hobbykoch ·
Try our chicken schnitzel recipe for a quick dinner. Chicken breasts are tenderised, coated in breadcrumbs and fried until golden in this tasty German-inspired dish
- Servings
- 4
- Prep time
- 30 Min.
- Cook time
- 10 Min.
- Total time
- 40 Min.
Ingredients
- 4 small chicken breasts
- 3 tbsp grated parmesan
- 100g flour
- 1 large egg beaten
- 75g dried breadcrumbs (we used panko)
- 75ml vegetable oil
- 300g white cabbage shredded
- 1 large carrot peeled and grated
- 6 spring onions sliced diagonally
- 1 red-skinned apple grated
- 150g pot natural yogurt
- juice ½ lemon
- 2 tsp English mustard
Instructions
Step 1: For the coleslaw, mix all the ingredients in a large bowl. Season a little and set aside.
Step 2: Place a layer of cling film on your work surface and pop the chicken fillets on top. Cover with another piece of cling film and, using a rolling pin, bash the chicken until it is 2-3mm thick.
Step 3: Put the flour on a plate and season, then put the egg on another plate.
Step 4: Dip the chicken in the flour to coat, then into the egg.
Step 5: Mix together the breadcrumbs and Parmesan in a shallow bowl, then toss the chicken in the mixture to completely coat in the crumbs. Put the chicken on a plate and chill in the fridge until ready to eat if you’re not cooking them straight away.
Step 6: Heat the oil in a large frying pan over a fairly high heat and cook the chicken schnitzels two at a time.
Step 7: Sizzle them for 2-3 mins each side until completely golden, then lift out onto kitchen paper to drain. You can keep them warm in a low oven while you cook the rest. Serve with the coleslaw.
Nutrition facts
per serving
| Energy | 430 kcal |
|---|---|
| Fat | 19 g |
| of which saturates | 5 g |
| Carbohydrates | 26 g |
| of which sugars | 13 g |
| Fiber | 5 g |
| Protein | 36 g |
| Salt | 1.1 g |
Provided by the author, partly estimated. Please check ingredients and allergens yourself.
Source: bbcgoodfood.com
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